Midwestern born and bred, southern friend and fed

Pumpkin Cookies with Maple Glaze

Which seems bonkers considering they’re one of my favorite things to make and eat. Plus, this is good practice for the upcoming holiday season (yeah, yeah, I’m still on my too early Christmas kick – fight me). So, to break up the constant cake, cake, cake of the sweet treats I’ve been posting we have cookies! (Although I have been posting a serious amount of not-so-sweet dishes, check ‘em out here!)

Soft, plush pumpkin cookies with a maple glaze and a cute little pecan on top because why not, it’s fall!

Pumpkin Cookies with Maple Glaze (makes 3 dozen cookies)

3 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

¼ tsp. ground allspice

Pinch of cloves

½ tsp. salt

¾ cup (1 ½ sticks) unsalted butter, at room temperature

1 cup brown sugar

½ cup granulated sugar

1 egg + 1 yolk

1 tsp. vanilla extract

1 cup pumpkin puree

Whisk together the flour, baking soda, powder, spices, and salt. Set aside.

Cream together the butter and sugars until light and fluffy, about 5 minutes. Scrape down bowl before stirring in egg, yolk, and vanilla extract. Scrape down bowl once again to be sure everything is fully incorporated before stirring in pumpkin.

Working in a few batches, slowly stir in the dry ingredients until a fluffy dough comes together. It’s going to be soft and malleable.

Wrap in plastic and chill in fridge for at least one hour, or overnight.

When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

[…] on Saturday (when we also celebrate Thanksgiving) and she has requested mayonnaise cake. Bars and cookies are an easy, almost effortless, option to get a good dose of pumpkin in (especially since I do NOT […]